1 large eggplant, cut lengthwise into quarters
¼ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 clove garlic finely grated
1 tsp. finely grate lemon zest
1 tsp. fresh lemon juice
1 tbs. tahini (sesame seed paste)
¾ tsp. ground cumin
Toasted sesame seeds

Preheat an oven to 475F.
Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20-25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.

Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.

photo credit